In a food processor or chopper, pulse the cookies into fine crumbs.

In a medium bowl, combine cookie crumbs, cream cheese, and mint extract until well-mixed.

Line a large cookie sheet with parchment paper.

Roll the dough into scant 1-inch balls.

Place in the freezer for at least an hour - ideally you want the cookie balls to be nearly frozen solid, and definitely thoroughly chilled.

In a small saucepan over low heat, melt the semi-sweet chocolate.

Removing only 2-3 truffles at a time from the freezer, dunk them in the melted chocolate using a toothpick, and tap off any excess chocolate.

Place on the parchment paper, and allow to set.

In another small saucepan over low heat, melt the green chocolate wafers.

Drizzle over the truffles, and allow to set. EAT!